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As the chill of winter settles in, there's nothing quite like a warm bowl of soup to provide comfort and solace. One standout recipe that embodies this cozy essence is Creamy Hatch Chili Enchilada Soup. This dish marries the rich, creamy texture of traditional enchiladas with the vibrant, zesty flavors that Hatch green chiles bring to the table. It’s perfect for those chilly nights when you crave something hearty yet packed with flavor.

Creamy Hatch Chili Enchilada Soup

Warm up this winter with a delicious bowl of Creamy Hatch Chili Enchilada Soup! This comforting dish combines the smooth richness of traditional enchiladas with the bold flavors of Hatch green chiles. With just the right balance of sweetness and spice, it's perfect for cozy nights. Made with fresh ingredients like onions, garlic, diced tomatoes, and heavy cream, this soup is easy to customize for your taste. Enjoy it with crispy tortillas or topped with cheese and fresh cilantro for a satisfying meal!

Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups roasted Hatch green chilies, chopped (canned or fresh)

1 can (15 oz) diced tomatoes with green chilies

4 cups vegetable or chicken broth

1 cup heavy cream

2 cups shredded cooked chicken (optional)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (frozen or fresh)

1 can (15 oz) black beans, rinsed and drained

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Avocado slices (for topping)

Lime wedges (for serving)

Instructions
 

Sauté Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Chilies and Tomatoes: Add the chopped Hatch green chilies and the can of diced tomatoes with green chilies. Stir to combine, and cook for 3-4 minutes, allowing the flavors to meld together.

      Simmer the Soup: Pour in the vegetable or chicken broth, and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes, stirring occasionally.

        Mix in Cream and Proteins: Slowly stir in the heavy cream and add the shredded chicken, if using. Add ground cumin, chili powder, smoked paprika, salt, and pepper. Allow the soup to simmer for another 5-7 minutes, allowing it to thicken slightly.

          Incorporate More Goodness: Add the corn and black beans, mixing well. Simmer for an additional 5 minutes, stirring occasionally until everything is heated through.

            Blend if Desired: For a smoother texture, you can blend the soup using an immersion blender; blend until you reach your desired consistency, or leave it chunky for more texture.

              Final Touches: Just before serving, stir in the shredded cheese until melted and creamy. Adjust seasoning to taste if necessary.

                Serve: Ladle the hot soup into bowls and garnish with fresh cilantro, avocado slices, and lime wedges. Enjoy with tortilla chips or warm tortillas on the side!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings